Honey Roasted Brussels Sprouts with Butternut Squash, Cranberries, and Cinnamon Recipe

Introduction

Honey roasted Brussels sprouts with butternut squash and cranberries bring a perfect balance of sweet and savory to your table. This simple, flavorful side dish is easy to prepare and makes a delightful addition to any meal.

Ingredients

• 1 pound butternut squash, peeled and cut into chunks (about 3 1/2 cups)
• 1 pound Brussels sprouts, trimmed and halved (about 4 cups)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 4 tablespoons honey, divided
• Salt, to taste
• 1/2 cup (62g) dried cranberries

Instructions

1. Step 1: Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil and lightly spray it with non-stick spray.
2. Step 2: Place the butternut squash chunks in a large bowl and toss with the ground cinnamon until evenly coated.
3. Step 3: Add the Brussels sprouts to the bowl with the squash. Pour in the olive oil and 1 tablespoon of honey, then add salt to taste. Toss everything together until well coated.
4. Step 4: Spread the vegetables evenly on the prepared baking sheet in a single layer.
5. Step 5: Roast in the oven for 20 to 30 minutes, depending on the size of the vegetable chunks, until they are fork-tender. Add the dried cranberries to the baking sheet during the last 5 minutes of roasting.
6. Step 6: Remove the baking sheet from the oven. Transfer the roasted vegetables and cranberries back into the large bowl, add the remaining honey, and gently toss to combine. Serve immediately.

Tips & Variations

• For extra crunch, sprinkle chopped pecans or walnuts over the dish before serving.
• Swap dried cranberries with raisins or chopped dried apricots for a different fruity note.
• If you prefer a spicier touch, add a pinch of cayenne pepper or smoked paprika when tossing the vegetables.

Storage

Store any leftover honey roasted Brussels sprouts and squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can toss the vegetables with the oil, honey, and spices ahead of time and refrigerate for several hours before roasting. However, add the dried cranberries only during the last few minutes of cooking.

Can I use frozen Brussels sprouts or squash?

Fresh vegetables work best for this recipe, but if using frozen, make sure to thaw and drain any excess moisture before roasting to avoid sogginess.

Honey Roasted Brussels Sprouts with Butternut Squash, Cranberries, and Cinnamon Recipe

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★★★★★

4.6 from 143 reviews

• Author: Harry
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Honey Roasted Brussels Sprouts with Butternut Squash is a delightful autumn-inspired side dish featuring tender roasted Brussels sprouts and sweet butternut squash, enhanced with warming cinnamon, honey, and a sprinkle of dried cranberries for a touch of tartness and color. Perfectly seasoned and caramelized, this easy-to-make recipe is ideal for holiday dinners or cozy family meals.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 pound butternut squash, peeled and cut into chunks (about 3 1/2 cups)
• 1 pound Brussels sprouts, trimmed and cut in half (about 4 cups)

Seasonings and Sweeteners

• 1/2 teaspoon ground cinnamon
• 4 tablespoons honey, divided
• 3 tablespoons olive oil
• Salt, to taste

Additional

• 1/2 cup (62g) dried cranberries

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Instructions

1. Preheat the oven: Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly spray it with non-stick cooking spray to prevent sticking.
2. Toss butternut squash with cinnamon: Place the peeled and chunked butternut squash in a large bowl. Sprinkle the ground cinnamon over the squash and toss to evenly coat the pieces.
3. Add Brussels sprouts and season: Add the trimmed and halved Brussels sprouts to the bowl with the squash. Drizzle the olive oil and 1 tablespoon of honey over the vegetables. Season with salt to taste, then toss all ingredients gently until well combined and coated.
4. Arrange on baking sheet: Spread the coated vegetables evenly on the prepared baking sheet in a single layer to ensure even roasting.
5. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, depending on the size of your vegetable pieces. About five minutes before the end of roasting time, sprinkle the dried cranberries over the vegetables to warm them up.
6. Finish and serve: Once the vegetables are fork-tender and nicely caramelized, remove the baking sheet from the oven. Transfer the roasted Brussels sprouts, butternut squash, and cranberries back to the large bowl. Add the remaining 3 tablespoons of honey and gently toss the mixture to coat evenly. Serve immediately while warm.

Notes

• Adjust roasting time based on the size of the vegetable chunks to avoid under or overcooking.
• Use fresh or frozen Brussels sprouts as preferred, just adjust cook time accordingly.
• For extra flavor, you may add a splash of balsamic vinegar before roasting.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: honey roasted brussels sprouts, butternut squash side dish, roasted vegetables, autumn recipe, vegetarian side, sweet and savory vegetables